Summary

Ingredients

• 2 kg grapes, destemmed
• 450 ml water
• 100 g suar, per 1 l juice obtained

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Instructions

1. First, wash the grapes, remove the coarse stems and sort out the bad grapes.
2. For preparation in the pressure cooker, place the appropriate sieve in the pot and fill it with the grapes. Make sure to position the handle so that it will not be under the grapes later. Add approx. 450 ml of water. Close the pressure cooker. It is essential to follow the instructions. Turn the hotplate on the highest setting. When the steam is audibly escaping from the valve, switch off the stove completely and leave the pan on it. Let the grapes cool down like this. The pot can only be opened when the pressure has completely dissipated. Please also follow the instructions here!
3. In the meantime, rinse suitable glasses or bottles with twist-off lids or rubber rings and the appropriate lids clean. Heat the oven to 120 degrees top and bottom heat and sterilize the jars in it for about 20 minutes. Mix some water with 1 tablespoon of vinegar and use it to boil the lids in a small saucepan for 5 minutes.
4. Remove the sieve from the pressure cooker. Measure the juice and put it in a saucepan. Possibly pour through a sieve, lined with a cloth, if there are many cores floating in it. Measure out 100 g of sugar for every 1 liter of juice obtained and stir in. Bring the liquid to a boil.
5. Take the glasses or bottles out of the oven with a cooking glove or cloth. Pour in the hot juice using a funnel. If the bottles are to be boiled down, only fill up to 2/3 full, if the juice is to be consumed fresh, it can be filled to just below the brim.
6. To preserve them, place the bottles with the juice on the grid in the preserving machine. Fill up to about 2/3 the height of the bottle with water. Turn on the canning machine and wake the juice for 30 minutes at 90 degrees. Then the bottles can cool down in the machine.
7. Tips and hints:
8. The juice keeps fresh in the refrigerator for approx. 4 days, boiled down for at least 6 months.
9. The juice is a bit time-consuming to make, but it is definitely worth it in terms of taste! It is also great as a base for grape jelly, but then only make the juice without sugar.
10. The pulp that remains in the sieve can be turned through a liquor lotte or meat mill and also added to the juice. Then it becomes a cloudy juice that should be shaken before drinking.